Ossetian meat pie in the oven

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to make Ossetian meat pie in the oven? To begin, prepare all the necessary ingredients according to the list and start cooking with the dough. Take only the highest grade flour. You can replace dry yeast with fresh pressed yeast, you need 2 times more of it, that is, about 10 g.

2. STEP 2

   

   Dissolve sugar in warm milk heated to 37-40°C. Scatter dry yeast over the surface and leave until a fluffy cap appears. This means that the yeast is working and you can continue cooking. If the cap does not appear, then the yeast is of poor quality and the dough will not rise with it. You can learn how to properly replace and work with yeast from an article on this topic. There is a link to it at the end of the recipe.

3. STEP 3

   

   In a large bowl, mix room temperature kefir, sour cream, egg and salt.

4. STEP 4

   

   Add sifted flour and yeast to the kefir mixture. Knead soft dough. You shouldn’t add all the flour at once, otherwise you risk filling the dough with flour. Remember that you may need less or more flour, you can read more about this in the article, the link to it is at the end of the recipe. The finished dough should be very elastic, soft, manageable and slightly sticky.

5. STEP 5

   

   Gather the dough into a ball, brush with vegetable oil and place in a bowl. Cover the bowl with the dough with a towel and leave in a warm place for 1 hour.

6. STEP 6

   

   The dough should increase in volume by about 3 times.

7. STEP 7

   

   Now prepare the filling. You can take minced meat from beef, pork or lamb. Mixed minced meat is also suitable. I used minced pork and beef.

8. STEP 8

   

   Cut the onion into small cubes.

9. STEP 9

   

   Peel the garlic and finely chop it or pass it through a press.

10. STEP 10

    

    In a bowl, combine minced meat, onion, garlic and spices. Knead thoroughly with your hands until smooth. You can replace or add spices to your taste.

11. STEP 11

    

    Knead the risen dough and divide it into two equal parts. Roll out each part on a floured table into a round, thin cake. The dough is very pliable, soft, and easy to stretch just with your hands.

12. STEP 12

    

    Place half of the filling in a heap in the middle of the flatbread.

13. STEP 13

    

    Gently gather the free edges of the dough around the filling and pinch tightly, leaving no holes.

14. STEP 14

    

    Using your hands or a rolling pin, again carefully so that the dough does not tear, flatten the workpiece into an even round cake with a diameter of about 25 cm.

15. STEP 15

    

    Make a small hole in the center of the cake to allow steam to escape. Use a sharp knife to make several cuts on the surface. Transfer the workpiece to a baking sheet. Bake the pie in an oven preheated to 200°C for about 10-15 minutes until golden brown. The exact time depends on your oven. 3 minutes before cooking, if desired, pour 2-3 tbsp into the hole. l. meat broth. After the first one, place the second pie in the oven.

16. STEP 16

    

    Your baking time and temperature may be different. Read more about how to choose the right baking time and temperature in the article. The link is at the end of the recipe. To grease the finished pie, use a piece of cold butter.

17. STEP 17

    

    Grease the finished pie generously with butter. Stack the pies on top of each other and serve. Bon appetit!

Comments on the recipe

Lotus

15.11.2023

4.9

I baked an Ossetian meat pie in the oven for the first time, so it didn’t turn out as beautiful and smooth as in the recipe, but that’s not the main thing. But first things first. I used a little more flour in the dough, 300-310 grams, so that it would be soft, but not too sticky. What a nice dough, let me tell you! So tender, pliable to the hands and pleasant when forming the pie already with filling. I had minced pork and chicken, I decided to add green onions. When forming the first pie, air got in along with the filling, so you need to be careful here so that the dough does not tear. With the second one I was more careful, pinching the dough closer to the filling. Well, I couldn’t resist brushing it with yolk and leaving it without sesame seeds (we just like it that way), and it turns out beautifully too. But in terms of cooking time, my cooking time turned out to be significantly longer than indicated. I kept each pie in the oven for about 27 minutes. And in fact, I think that if the filling contains raw meat, raw minced meat, then the heat treatment should be longer than 10-15 minutes. But to be fair, it says to bake until golden brown. Well, it took me longer to get this color. I was pleased with the result! Very tasty, satisfying, tender! The dough is beautiful and airy. Next time, for the filling, I’ll either fry the minced meat first, or set the temperature lower and for a longer time. But these Ossetian pies are wonderful! Thank you for such an easy and good recipe.

Mashenka

15.11.2023

4.8

culinary recipe for Ossetian beef pie “Fydzhin”, I put it in the cookbook! Because before I always cooked according to the same recipe, now I wanted variety. Here's an old recipe for anyone interested

Elena Elena

15.11.2023

4.5

I made it according to the recipe, but didn’t bake it in the oven, but still fried it in a frying pan. The first one came with oil, the rest I made in a dry frying pan, and I was very pleased with the result. There were a lot of pies, although I didn’t try to make them even or large. Well, yes, clumsy, but nevertheless homemade!